Easy Chocolate Chip Cookie Cheesecake Bars Tips, FAQ & printable recipe

Tips for success

For perfectly clean squares, line the baking dish with parchment paper with an overhang on the sides. Once the bars have cooled completely and chilled in the refrigerator, use the paper to lift the entire block out of the pan, making it much easier to cut neat, even pieces with a sharp knife.

If the top of the cookie dough is browning too quickly before the cheesecake is set, tent the baking dish loosely with a piece of aluminum foil. This allows the center to continue baking without the top becoming too dark or hard, ensuring a soft, chewy texture throughout the final product.

Variations

• Salted Caramel Drizzle: Once the bars have cooled, drizzle a small amount of salted caramel sauce over the top for a sweet and salty contrast that pairs perfectly with the chocolate chips.
• Nutty Crunch: Stir half a cup of chopped walnuts or pecans into the top layer of cookie dough crumbles before baking to add a toasted, nutty texture to the finished dessert.

Storage and make-ahead

Fridge

Keep refrigerated in an airtight container for up to 4 days.

Freezer

Wrap individual bars in plastic wrap and freeze for up to 1 month.

Reheat

Thaw frozen bars in the refrigerator overnight before serving cold.

Store the cooled bars in an airtight container in the refrigerator. Because of the cheesecake filling, they must be kept chilled to maintain their texture and safety.

They can be stored this way for up to 4 days, though they are best enjoyed within the first 48 hours for optimal flavor and freshness.

These bars can be assembled and stored in the refrigerator for up to 24 hours before baking. Simply cover the pan tightly with plastic wrap.

When ready to bake, remove the plastic wrap and place the dish directly into the oven, adding 5 to 10 minutes to the total baking time since the mixture will be starting from a cold temperature.

Serving ideas

Serve these bars chilled or at room temperature, depending on preference. They make a fantastic addition to any dessert platter or as a sweet treat after a meal.

For an extra touch of decadence, serve them with a small dollop of whipped cream or a drizzle of chocolate sauce, though they are delicious on their own.

When serving for a party, cut them into smaller, bite-sized squares to make them easier for guests to handle.

Ensure they have spent at least an hour in the refrigerator after cooling completely, as this makes the texture firm and much easier to slice without the layers sliding apart or crumbling during presentation.

Frequently asked questions

Recipe card

Easy Chocolate Chip Cookie Cheesecake Bars

Prep 15 minCook 40 minRest 1 hTotal 1 h 55 minServes 12

Ingredients

• 2 lbs chocolate chip cookie dough, prepared
• 16 oz cheesecake filling, store-bought or made ahead

Instructions

1. Preheat the oven to 350°F (175°C). Take two-thirds of the chocolate chip cookie dough and press it firmly into the bottom of a 9x13 inch rectangular baking dish to create an even layer.
2. Pour the cheesecake filling over the cookie dough layer in the baking dish and spread it out gently with a spatula to ensure an even layer that covers the base completely.
3. Take the remaining one-third of the cookie dough and crumble it into small pieces over the top of the cheesecake layer. Place the dish in the preheated oven and bake for 35 to 40 minutes, or until the edges are golden brown and the cheesecake is set at 160°F (71°C).

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

340

Protein

4 g

Carbohydrates

38 g

Fat

19 g

Fiber

0.5 g

Sugar

25 g

Sodium

220 mg

Automatic estimate from the ingredient list, not laboratory-verified.